About the Role
Food Preparation: Prepare and cook dishes in your assigned section under the guidance of the Chef de Partie or Sous Chef
Station Management: Keep your section organized, stocked, and clean during preparation and service
Quality Standards: Ensure all dishes meet the restaurant’s presentation and quality standards
Teamwork: Work closely with the kitchen team to maintain smooth and efficient operations
Training & Development: Support junior employees (e.g., Commis Chefs) and continue developing your own skills
Hygiene & Safety: Follow all food hygiene, safety, and cleanliness standards
Απαραίτητα Προσόντα:
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